Tag Archives: Appetizer

Mediterranean Chicken Salad Sliders

This is one of those recipes that you wish would photograph better. I don’t know why, but I had a dickens of a time trying to make this look good.

Which is crazy because this is delicious! I love chicken salad and am constantly creating different versions. My niece says this is her favorite one.

My Mediterranean Chicken Salad is perfect for anyone who grows fresh herbs because the recipe calls for basil, parsley and fresh basil.

This salad is great on focaccia, on mini buns to make sliders, on a bed of lettuce, or with tortilla chips as an appetizer. I enjoy it on toasted bread, too. My favorite way to eat this is with tortilla chips.

Mediterranean Chicken Salad

1 lemon pepper rotisserie chicken

12 basil leaves

3 tablespoons chopped parsley

2 teaspoons chopped fresh dill

2/3 cup artichoke hearts in oil

2 tablespoons chopped sundried tomatoes

½ cup chopped celery

1/3 cup chopped red onion

1/3 cup finely chopped green Spanish olives

¾ cup mayonnaise

1 teaspoon red wine vinegar

½ teaspoon sugar

Salt and pepper to taste

*¼ cup toasted pine nuts (optional)

Pine nuts add a beautiful crunch to this salad, but are very pricey so their use is optional. It’s a great salad with or without pine nuts.

Remove skin from the rotisserie chicken and pull the meat off the bones. Chop chicken and add to a large bowl.

Thinly slices basil leaves and add to chicken. Then chop parsley, fresh dill, artichoke hearts, sundried tomatoes, celery, onion and Spanish olives and add to the bowl. You can use a food processor, but I would chop the celery and olives by hand to keep them large enough to give the salad a little crunch. If those two items are too finely minced, they won’t add the crunch you need.

In a small bowl, combine mayonnaise, vinegar and sugar. Then add it to the chicken and toss to coat the salad.  Add salt and pepper to taste.

Cover and refrigerate for 2-3 hours before serving.

Note: If you plan to add pine nuts, do not add them until you are about to serve the salad because those nuts will lose their crunch. So after you refrigerate the chicken salad, toss in pine nuts and serve.

Ultimate, Classic Chicken Salad

I can’t believe it’s been two weeks since I’ve posted on here. It’s been a crazy two weeks. I’ve been dealing with shingles, which if you’ve ever been unfortunate enough to have it you know it’s so painful. Miserable!

Then, I headed to Chicago for the weekend to meet one of my longest and best friends. We’ve been best mates for 23 years and counting. She lives in Switzerland now and we continue to meet every year in some city. We’ve never missed a year

Then, my sister from California was visiting and we went to Branson and just hung out. So it’s been hectic.

But now, I am back in the kitchen cooking up a bunch of rotisserie chicken recipes. Here’s my classic chicken salad, which is always popular. Everyone loves chicken salad.

You can serve this as a sandwich or appetizer with Ritz crackers. I love it either way

Ultimate Classic Chicken Salad

3 ½ cups chopped rotisserie chicken

½ cup coarsely chopped pecans

2 tablespoons dried cranberries

½ cup chopped celery

½ cup halved white grapes

1/3 cup chopped red onion

¾ cup mayonnaise

2 teaspoons white wine vinegar (can substitute apple cider vinegar)

1 teaspoon sugar

Salt and pepper to taste

Remove skin from the rotisserie chicken and pull the meat off the bones. You will use most of the chicken for this recipe, but not all. Chop chicken into chunks.

In a large bowl, add first six ingredients (through the red onion) and toss gently.

In another bowl, whisk together mayonnaise, vinegar and sugar. Stir together until chicken salad is well coated. Add salt and pepper to taste. Serve or cover and refrigerate until it’s time to serve.

Curried Chicken Salad

Curried Chicken Salad

I make amazing curried chicken salad!

It’s wonderful stuffed in pita pockets, scooped out on a pile of lettuce for a salad, stuffed in a whole wheat tortilla wrap or even served at a party as an appetizer in puff pastry cups or as a dip with tortilla chips. It’s so versatile.

And it has everything from dried cranberries to shredded coconut, it’s wonderful.

When I serve it as a salad, I like to add chopped green apples on the side and sometimes red bell pepper.

Curried Chicken Salad

1 rotisserie chicken

2/3 cup sliced green grapes

2 tablespoons chopped cilantro

1/3 cup chopped red onion

2 stalks celery

1/3 cup shredded sweetened coconut

1/2 cup dried cranberries

1 1/4 cups mayonnaise

1 cup Light Miracle Whip

1 1/2 teaspoons curry powder (or to taste)

salt and pepper to taste

De-skin and de-bone your chicken. I save the skin and bones for stock. You can freeze them for that if you don’t plan to make stock any time soon. Then tear all the meat off the bird and chop it. I use everything, down to the wings.

Place in a bowl. Take about 20 grapes and slice them in thirds. Add the grapes to the chicken. Chop cilantro, red onion and celery and add it. Top with shredded coconut and dried cranberries.

In another bowl, mix mayo and Light Miracle Whip. Stir in curry powder and add a little salt and pepper. I use 1 1/2 teaspoons but if you have a poor quality curry powder, you may need as much as a tablespoon. Taste as you go so you don’t ruin it.

Then stir mayo mixture into chicken mixture. Cover and refrigerate an hour before serving to let the flavors marry.

This chicken salad is so creamy and delicious! If you have a better recipe, please post it. I want to try it.

Wasabi and Cucumber Deviled Eggs for Easter

I am still taking a break from my rotisserie chicken recipes to offer up some Easter dishes. Easter is one of my favorite holidays.

Easter would not feel like Easter without deviled eggs. My Wasabi and Cucumber Deviled Eggs are delicious and refreshing. There’s enough wasabi to taste it, but not enough to make your nostrils flare.

Whenever I cook for company, I try to find the middle of the road in terms of flavors. You can add more if you love wasabi or know your guests won’t mind extra heat. I am actually pretty traditional when it comes to deviled eggs, but I love these. It’s a slight twist on a classic.

Whenever I make hard boiled eggs, I always boil two or three extra because there’s always one or two eggs that is deformed or rips when you’re peeling it, so extras are essential. My recipe calls for six, so boil eight or nine. If you’re fortunate enough that they all work out, you can fill extra egg whites with deviled egg mix because there is always leftover yolk mix once everything has been mixed in.

Wasabi and Cucumber Deviled Eggs

Serves 4-6                                                                                                                                                                                                                                                                                                               *6 large eggs

2 tablespoons finely minced cucumber (be sure it’s minced fine)

3 tablespoons Miracle Whip

1 tablespoon Woeber’s Sandwich Pal Wasabi Sauce, plus ½ teaspoon

Salt and pepper to taste

If you have a favorite boiling method, use it. If not, follow mine.

To boil the eggs: Place eggs in a large pot so they are in a single layer and fill with water that rises 2 inches above eggs. Put on the stove and bring to a boil. When it reaches a boil, boil for 5 minutes. Cover the pot with a lid and turn off the heat. Let rest 15 minutes. Drain water off and then scoop ice over eggs to cool.

When cool, peel eggs and slice in half horizontally. Remove yolks and place in a bowl.

Mash yolks with a fork and then add cucumber, Miracle Whip, wasabi sauce and salt and pepper to taste. Mix until well combined and mostly smooth. Refill egg whites with this mixture and cover and refrigerate until time to serve.

Jordanian Inspired Chicken in Filo Dough

My initial inspiration for this recipe was a Moroccan filo pie, but it was extremely complicated and used tons of spices.

So when I started to simplify this in my head, I remembered a dish I learned to make when I took a cooking class in Jordan. I went to Jordan a few years ago to visit Petra, which is a spectacular site. Anyway, in the cooking class we made this delicious chicken seasoned with coriander, pepper, cinnamon and nutmeg.

It’s one of my favorite chicken dishes.

So I combined both culinary inspirations and came up with this dish, which is excellent! I am thrilled with the results!!!

I hope you try this! It’s wonderful. Everyone loved it. There wasn’t a bite left.

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Directions

1 tablespoon canola oil

1 very large red onion (or two mediums)

1 ½ teaspoons ground coriander

1 ½ teaspoons cinnamon

¾ teaspoon ground nutmeg

¼ teaspoon pepper

1/4 teaspoon salt (plus more to taste)

2 cups chopped rotisserie chicken

½ cup Pomegranate infused dried cranberries (or substitute raisins)

1 tablespoon tomato paste

½ cup chicken broth

1 roll of Filo dough

1/3 cup melted butter for brushing

Directions

Thaw filo dough according to package directions.

Preheat oven to 400 degrees.

Slice onion and set aside. In a large pan, heat oil over medium heat, then add onion and spices and saute for 5 minutes. Add the chicken and cook 5 more minutes. Then add dried cranberries, tomato paste and broth. Cover dish and cook for 5 minutes. Taste and add more salt if needed. Remove lid and pop mixture in the refrigerator for 5 minutes to cool slightly.

Use a deep dish pie pan and layer several layers of filo dough on the bottom with the sides hanging over the pie pan. Brush with melted butter. Do this until you’ve used half the dough. Then fill the filo dough with chicken mixture. Place the rest of the filo dough, adding two sheets at a time and quickly brushing with butter, until you have added all the dough and tuck it all in the sides of the pie pan, like a little present.

Brush with remaining butter. Bake for 20- 25 minutes or until golden on top. Cool for 5 minutes before slicing.

This dish can be served as an appetizer or main course.

It pairs well with a Riesling or a beer.

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Rosemary Chicken Salad

This recipe is so easy and fantastic. I love rosemary, which was the inspiration for this recipe. We grew loads of it last summer and I dried it and am using up the last bits. It’s so easy to dry. I gave several bottles away for Christmas.

Anyway, when I told my husband about my rosemary salad, you didn’t think it sounded good, but when he tasted it, he was won over. I’d serve it on ciabatta or grilled Italian or French bread. If you are a low carb person, serve it in butter lettuce.

I am in love with it. It’s my few favorite chicken salad. It’s unbelievably easy to make. I experiment with a lot of chicken salad ideas because the dish is so simple, versatile, portable, and delicious.

It’s also excellent as an appetizer on Ritz crackers!!! I tried it in phyllo bites, too, but the Ritz were better.

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Rosemary Chicken Salad

3 cups chopped rotisserie chicken

1/3 cup chopped red onion

2/3 cups chopped celery (about 3 stalks)

¾ cup mayonnaise

1 teaspoon white wine vinegar (could substitute red if you need)

1 heaping tablespoon chopped, dried rosemary

Garlic salt to taste

Combine chicken, onion and celery and set aside.

In another bowl, mix mayonnaise, vinegar, rosemary and garlic salt. I added ¼ teaspoon of garlic salt but I like it salty, so I would salt to taste.

Stir together both mixes and enjoy. This is better the next day so I suggest making it in advance.

Puff Pastry filled with Chicken, Artichokes, and Cheese — pairs beautifully with wine

ATTENTION EXCLUSIVE WINE LOVERS. Have you ever noticed that nachos or wings, typical Super Bowl fare, doesn’t pair that well with a glass of red or white?

I have, and so I usually drink beer or margaritas during the game, but if you only like wine, then this appetizer is for you.

Golden, buttery puff pastry is wrapped around chunks of artichokes and chicken tossed with creamy mayonnaise, cheese, a hint of salty bacon, and accented with Italian seasoning. It’s lovely.

This also makes a quick dinner. If you serve this for dinner, I’d suggest serving grilled asparagus and salad or sautéed spinach on the side. DSC_0144 (2)

Puff Pastry filled with Chicken, Artichokes and Cheese

1 puff pastry (Pepperidge Farm is my favorite)

1 cup drained artichokes

1 cup chopped boneless, skinless rotisserie chicken breast

1/3 cup shredded Asiago cheese (could substitute Parmesan if you can’t find Asiago)

2/3 cup shredded mozzarella cheese

½ cup mayonnaise

½ teaspoon Italian seasoning

2 tablespoons crumbled cooked bacon or real bacon pieces (optional)

Dash of garlic salt

Parchment paper

Preheat oven to 400 degrees.

Drain artichokes, pat with a paper towel to dry and roughly chop artichokes. Stir together artichokes, chicken, cheeses, mayonnaise, bacon and Italian seasoning. Top with a dash of garlic salt.

Lay a piece of parchment paper on a baking sheet, this will help prevent the puff pastry from sticking.

Unfold puff pastry and remove the paper. The pastry will naturally be divided in thirds and all you want to do is fill that middle third with the chicken mixture. So carefully spoon all the mixture down the center of the pastry and fold the sides up and over to seal. Dip your fingers in water and seal the edges so the cheese doesn’t bubble out.

Bake 18-22 minutes. Remove from oven and allow to rest 5 minutes before slicing. Enjoy with a glass of Sauvingnon Blanc or  Chardonnay; or any red from a Pinot to Cabernet. Cheers to drinking wine and eating food that pairs well with it during the Super Bowl.

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Buffalo Chicken Pizza (5 ingredients)

Are you looking for the perfect Super Bowl recipe? Here it is.

My Buffalo Chicken Pizza is the perfect blend of spicy sauce mix, creamy cheese, chewy pizza dough and heavenly cream cheese. Yes, I use cream cheese as the base and then top that with chicken breast tossed in wing sauce and cheese.

I am a big believer that cream cheese makes the world better.

With only 5 ingredients, this is EASY and scrumptious.

One of the keys is to use Ott’s hot sauce, it has amazing flavor and a perfect balance of heat for most people. If you can’t find Ott’s, then use your favorite wing sauce. I try to make this spicy, but not unbearable because people like all different heat levels and if you have a party, you never know what people like.

Anyway, as you gear up for football this weekend, consider this recipe. It’s lighter than wings. I like the flavor of wings, but hate the fattiness and skin. This is skinless chicken and is soooooooooooo much better. Try it and let me know what you think

Buffalo Chicken Pizza

1 ready made pizza crust or naan bread (Stonefire is my favorite)

1 1/3 cups chopped skinless rotisserie chicken (I like to use breast for this)

1/2 cup Ott’s hot sauce, plus more for drizzling

8 ounces of cream cheese at room temperature

1 cup shredded mozzarella cheese

Preheat oven to 400 degrees.

Toss chicken with hot sauce, stir to coat and set aside.

Spread cream cheese evenly over your pizza crust. When covered, spread chicken out across the pizza.

Top with cheese and then a slight drizzle of more hot sauce.

Bake 15-20 minutes until cheese is melted to your desired consistency.

Note: Not every store carries Stonefire Pizza Dough, which also makes naan. It’s usually kept next to the Naan. It’s awesome though.

Southwest Chicken Egg Rolls

This is one of my all-time favorite indulgent recipes! This is my take on a restaurant favorite, and these are just as good. They would be perfect for a Super Bowl party or entertaining in general. A margarita pairs beautifully with these. Your guests or family will be impressed when you serve these delightful bites.

southwest eggroll

Directions

1/2 cup canned corn, drained

1/2 cup black beans, drained

1/2 cup plus 2 tablespoons chunky salsa (a chunky salsa is a MUST)

1 tablespoon mayonnaise

1/2 cup  Campbell’s Fiesta Nacho Cheese Soup

2 cups diced rotisserie chicken, skin removed

3/4 teaspoon cumin seed

3 tablespoons chives

1 tablespoon chopped cilantro (optional)

Egg roll wrappers

Canola or peanut oil

Stir together the first eight ingredients. Add cilantro, if desired. Fill the egg rolls, following  the directions on the back of the egg roll wrapper package on how to roll the egg rolls. Only make about 10 and then start heating the oil. You can make the rest while the oil heats.

Add oil to a large frying pan and heat over medium heat. Do not heat the oil too fast or it will brown the egg rolls.

When they are all assembled, test oil. If it bubbles when you add an egg roll, add egg rolls and fry 2-3 minutes per side or until golden brown.

Drain on paper towels.

Serve with a dipping sauce of equal parts Ranch dressing and Salsa.